6 ounces uncooked dried spaghetti, broken in half
3/4 pound lean ground beef, pork or turkey
1 medium green bell pepper, chopped
1 medium (1/2 cup) onion, chopped
1 (26-ounce) jar garden-style spaghetti sauce
2 ounces pepperoni slices
1 (8-ounce) package (2 cups)mozzarella Cheese, shredded
Cook spaghetti according to package directions. Drain.
Meanwhile, cook ground beef in 10-inch skillet over medium heat, stirring occasionally, until browned (5 to 6 minutes). Drain off fat. Add green pepper and onion. Continue cooking until vegetables are crisply tender (2 to 3 minutes). Stir in cooked spaghetti and spaghetti sauce; mix will.
Spoon half of spaghetti mixture into greased 11×7-inch baking dish; top with half of pepperoni. Cover with 1 cup cheese. Repeat layering.
Cover well and freeze.
Bake at 350 for 35-45 mins or til heated through.